One of those meals that feels like a hug on a plate, Fettuccine Alfredo with Chicken and Sundried Tomatoes instantly had me at hello. I still remember the kitchen experiment where I finally cracked the balance between creamy comfort and bright, tangy pops from sundried tomatoes—it was a total “aha!” moment. Cooking this Italian creamy pasta dish, with tender grilled chicken strips nestled in that luscious alfredo sauce with chicken, really changed the game for me. This wasn’t just the typical creamy fettuccine pasta; it had a spicy little kick from the sun-dried tomato pasta sauce that brought everything to life.
What I love most about this Fettuccine Alfredo with Chicken and Sundried Tomatoes version is how easy it comes together without needing any fancy ingredients. No fuss, just bold flavors and a creamy sauce that’s pure magic. The grilled chicken strips add a smoky depth, while those sun-dried tomatoes keep each bite exciting. It’s the kind of recipe that feels special enough to impress friends but simple enough to whip up on a weeknight. So, if you’re ready for a flavorful adventure that combines smooth alfredo sauce with chicken and bursts of tomato sunshine, this dish is waiting for you.
If you’re someone who loves the comforting creaminess of classic pasta but craves a playful twist, this Fettuccine Alfredo with Chicken and Sundried Tomatoes is all about that balance. I can’t wait for you to give it a go—no culinary school needed here, just a pinch of curiosity and a big appetite for bold taste. While you’re here, if you love chicken in creamy sauces, you might want to peek at my one-pan chicken dinner with buttered noodles or crispy chicken tenders with dipping sauce—both crowd favorites with that same kind of comforting vibe. Let’s dive into this creamy fettuccine pasta, and I promise you’re in for a treat.
Gather These Ingredients:
This Fettuccine Alfredo with Chicken and Sundried Tomatoes comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll want to have on hand before you start your flavor adventure:
- 12 ounces fettuccine pasta, cooked al dente (look for this in the pasta aisle)
- 2 boneless, skinless chicken breasts, sliced into grilled chicken strips (for smoky flavor and juicy bites)
- 1 cup heavy cream, the heart of your creamy fettuccine pasta
- 1/2 cup grated Parmesan cheese, freshly grated if possible for that signature Italian creamy pasta dish taste
- 1/3 cup sun-dried tomatoes, chopped (packed in oil gives the juiciest, most flavorful sun-dried tomato pasta sauce)
- 3 cloves garlic, minced to add a gentle bite to your alfredo sauce with chicken
- 2 tablespoons unsalted butter, because good butter means that rich, velvety sauce you’re craving
- 1 tablespoon olive oil, to grill your chicken strips just right
- Salt and black pepper, to taste (always important!)
- Fresh parsley, chopped for garnish and a touch of freshness
Want to switch things up in your Fettuccine Alfredo with Chicken and Sundried Tomatoes? Try using turkey breast instead of chicken for a lighter protein. If heavy cream isn’t your thing, I’ve had success with half-and-half plus an extra tablespoon of butter—just keep an eye on thickness. For the sun-dried tomatoes, you can also grab sun-dried tomato paste in the international aisle to stir into your sauce for even more intense flavor.
A great recipe tip: I always reach for freshly minced garlic and freshly grated Parmesan. It makes this Fettuccine Alfredo with Chicken and Sundried Tomatoes pop like nothing else. Also, chopping sun-dried tomatoes finely helps spread their tangy goodness right through the creamy sauce.
Shortcuts? If you’re short on time, grab pre-cooked grilled chicken strips from the store and toss them in at the end—just heat them through with the sauce. That way, your Fettuccine Alfredo with Chicken and Sundried Tomatoes still comes together fast and tasty.
Let’s Make This Happen!
Ready to bring your Fettuccine Alfredo with Chicken and Sundried Tomatoes to life? This recipe takes about 30 to 35 minutes from start to finish, perfect when you want something rewarding without the wait.
- Start by boiling salted water and cooking your fettuccine pasta until al dente. This creamy fettuccine pasta is the base for all that soul-soothing sauce. Drain, but save one cup of pasta water—you’ll thank me later for that little recipe tip!
- While your pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season your chicken strips with salt and black pepper, then add them to the hot pan. Cook until golden and cooked through, about 5-7 minutes. Those grilled chicken strips bring the juicy protein punch your dish needs.
- Remove the chicken strips and set aside. In the same pan, reduce heat to medium and add butter. Once melted, toss in the minced garlic. You’ll know your Fettuccine Alfredo with Chicken and Sundried Tomatoes is really coming together when that garlicky aroma fills your kitchen.
- Pour in the heavy cream and bring to a gentle simmer. Stir constantly, and slowly mix in the Parmesan cheese to create that dreamy, Italian creamy pasta dish sauce. If your sauce seems too thick, add a splash of reserved pasta water to loosen it up—this sun-dried tomato pasta sauce base should be silky smooth.
- Stir in chopped sun-dried tomatoes and return the grilled chicken strips to the pan. The fun twist in this Fettuccine Alfredo with Chicken and Sundried Tomatoes truly shines here—with creamy alfredo sauce with chicken, the tangy bites of those sun-dried tomatoes are electric.
- Toss in the cooked fettuccine pasta, gently mixing everything so each strand gets coated in that luscious sauce. If your Fettuccine Alfredo with Chicken and Sundried Tomatoes looks too thick, a little more reserved pasta water adds moisture and binds it all together perfectly.
- Taste and adjust seasoning with salt and pepper as needed. I’ve learned from testing that a pinch more salt can unlock the flavors, but be gentle—you want to complement, not overpower.
- Plate it up, sprinkle chopped fresh parsley on top, and get ready for all the compliments headed your way.
While your Fettuccine Alfredo with Chicken and Sundried Tomatoes is cooking, grab a taste and dream about that first bite. If you want a related flavor adventure, you might like my chicken salad chick grape salad for a fresh contrast or even the crispy chicken tenders with dipping sauce to add on the side.
Serving Ideas & Pairings!
This Fettuccine Alfredo with Chicken and Sundried Tomatoes pairs beautifully with simple sides that don’t compete but back up those bold flavors. A crisp green salad tossed with lemon vinaigrette, or some roasted asparagus drizzled with olive oil and a squeeze of fresh lemon, keeps the meal feeling fresh and bright.
My favorite way to dig into this Fettuccine Alfredo with Chicken and Sundried Tomatoes is on lazy weekends or when I’m feeding hungry friends. The creamy alfredo sauce with chicken and savory sun-dried tomato pasta sauce hits the spot every time.
Try sprinkling some toasted pine nuts on top for a bit of crunch—a fun twist I recently tested and loved! Leftovers reheat like a dream if you add a splash of cream or pasta water before warming up in a skillet to revive that silky goodness.
For a seasonal upgrade, stir in fresh baby spinach or arugula right at the end for a pop of green that brightens the whole bowl. If you want to impress, serve this with a chilled glass of crisp white wine or sparkling water with lemon.
Where I first found inspiration for this dish, I also stumbled upon variations like the one shared in the Fettuccine Alfredo with chicken, sundried tomatoes, & spinach post on dolceandricotta.com, which gives a nice veggie boost.
Common Questions About This Recipe
Q: Can I prep this Fettuccine Alfredo with Chicken and Sundried Tomatoes in advance?
A: Absolutely! Cook the pasta and prepare the sauce and grilled chicken separately. Store everything in airtight containers in the fridge, then reheat gently in a skillet with a splash of cream or pasta water to keep that creamy texture intact.
Q: What can I use instead of sun-dried tomatoes in this Fettuccine Alfredo with Chicken and Sundried Tomatoes?
A: Roasted red peppers add a lovely smoky sweetness as a substitute. Another option is to stir in a couple of tablespoons of tomato paste for sun-dried tomato pasta sauce vibes without the texture.
Q: How do I scale this recipe up or down?
A: This Fettuccine Alfredo with Chicken and Sundried Tomatoes scales really well! Just multiply or divide each ingredient evenly. One kitchen-tested tip: keep the cheese and cream ratio consistent for the best sauce consistency.
Q: Can I make this vegetarian?
A: For sure! Swap grilled chicken strips for sautéed mushrooms or roasted zucchini. You’ll still get that creamy fettuccine pasta feel with flavor variety.
Q: Is there a gluten-free option?
A: Yes! Just grab gluten-free fettuccine and follow the recipe as-is. The sauce with cream, Parmesan, and sun-dried tomatoes remains wonderfully creamy and delicious.
Q: How do I know when my chicken is cooked perfectly?
A: When the grilled chicken strips reach an internal temperature of 165°F and are golden with a slight crisp on the edges, you’re in the sweet spot for juicy, flavorful bites in this Fettuccine Alfredo with Chicken and Sundried Tomatoes.
Q: Can leftovers be frozen?
A: I recommend eating leftovers within 2 days for best texture and flavor. Creamy sauces can sometimes separate after freezing, but you might give it a shot and reheat gently adding cream to bring it back.
If you want more recipe inspiration along these lines, don’t miss this Fettuccine with chicken and vegetables post on Facebook or my one-pan chicken dinner with buttered noodles recipe.
My Final Take
This Fettuccine Alfredo with Chicken and Sundried Tomatoes recipe is a true recipe keeper on MilaBites. It strikes that perfect balance between creamy comfort and vibrant flavor that keeps me coming back for seconds.
My Top Fettuccine Alfredo with Chicken and Sundried Tomatoes Tips:
- Use freshly grated Parmesan—it makes a world of difference in flavor and texture.
- Reserve pasta water! It’s your secret weapon for perfect sauce consistency.
- Don’t rush the garlic sauté; that step infuses the whole dish with savory goodness.
I’ve also tested a few variations that I love: swapping grilled chicken strips for spicy Italian sausage, adding fresh baby spinach for color and earthiness, and mixing in a splash of white wine for extra depth.
The version that gets the most compliments? The classic with grilled chicken strips and sun-dried tomatoes—friends say it tastes like a restaurant dish but feels like home cooking.
If you’re curious, you can see a fun twist on this flavor combo with the Fettuccini with Chicken and Sun Dried Tomatoes recipe shared on Facebook. Pairing this dish with sides like my crispy chicken tenders with dipping sauce adds even more flavor layers to your meal.
So, dust off your pots and get ready for a creamy, tangy, rich, and utterly delicious Fettuccine Alfredo with Chicken and Sundried Tomatoes experience. Trust me, this is one Italian creamy pasta dish you’ll be making again and again. Happy cooking, fellow flavor lovers!
Fettuccine Alfredo with Chicken and Sundried Tomatoes
Creamy Fettuccine Alfredo with tender grilled chicken and tangy sundried tomatoes, creating a rich and flavorful Italian-inspired dish perfect for dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3/4 cup sundried tomatoes, chopped
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente; drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 5-7 minutes per side. Remove from skillet and slice thinly.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir continuously for 3-4 minutes until slightly thickened.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add sundried tomatoes and cooked sliced chicken to the sauce. Stir to combine and heat through.
- Toss the cooked fettuccine into the Alfredo sauce until well coated.
- Serve immediately garnished with fresh parsley if desired.
Notes
For extra flavor, try using grilled chicken seasoned with Italian herbs or add a pinch of crushed red pepper flakes for a mild kick.